Prep 15 mins
Cook 12 mins
These rustic biscuits they perfect to serve along side soup on a cold day. I found that these biscuits are better when they are cooled slightly then straight at of the oven.
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml baking soda
- 1.23 ml garlic powder
- 1.23 ml mustard powder
- 1.23 ml ground black pepper
- 0.25 ml salt
- 73.94 ml cold butter, cut into pieces
- 177.44 ml shredded cheddar cheese
- 29.58 ml finely chooped scallions
- 177.44 ml plain yogurt
- 78.07 ml milk
- Preheat oven to 400 degrees. In a medium mixing bowl stir together flour, baking powder, baking soda, garlic powder, mustard powder, pepper, and salt.
- Cut in butter until mixture resembles a coarse meal. Mix in cheese and scallions. Stir in yogurt and milk.
- Spoon 12 (1/4 cup) mounds of dough spacing 2 inches apart onto an ungreased baking sheet. Bake for 12 to 15 minutes. Transfer biscuits to a cooling rack to cool.
Easy and delicious. I did not have any scallions so I used rosemary instead. Still tasted wonderful.
I found this dough too thick to drop but it cut beautifully. It made scrumptious savory biscuits that were tall and very light textured with a great very thin crust that has a slight, almost, crispness to it. They will be perfect with soups, chicken or anything in fact. :D